About Hams & Ham Cooking/Preparation Directions
| Preparation | How to Cook | How to Carve | Serving Tips | Storage | Choosing a Ham |
How to Cook
How to Carve
To bring out the delicate flavor of your Smithfield or Country ham, you must slice it very thin, using a very sharp knife (preferably long and narrow). If you have selected a boneless ham, just begin slicing at the small end of the ham and serve. Smoked Hams are carved in a similar manner, but may be sliced slightly thicker, if preferred. Caution: Please be careful while slicing ham to avoid personal injury.
There are three easy steps to elegantly carving your Bone-In Ham:
This product is already fully cooked and we suggest that you serve it at room temperature. If you like it warmed, please heat in your oven at 325 degrees at 12 minutes/lb. Please do not overheat this product because it is already fully cooked.
Start by cutting slices off the large (butt) end of the ham. After a few slices you'll run into the first of the spiral cuts. Then make cuts along the natural seams of the ham's surface parallel to the bone. There are three easy steps remaining:
The flavor of a Smithfield or Country Ham is best when served at room temperature. These hams can be served in a variety of ways. Sliced ham is delicious on biscuits or pan-fried and served with "red-eye gravy." Or use pieces of ham or a piece of bone in soup, beans or vegetables.
Choosing a Ham
Not sure which of our distinctively flavored gourmet hams your tastes would prefer? Follow this simple guide for great tasting flavor - start to finish.
Our Genuine Smithfield Hams - A long cut ham with the most distinctive pungent flavor and salt content. Best when sliced paper thin. These hams are dry salt-cured, slowly hickory smoked, and aged for six months to one year.
Another member of the Genuine Smithfield family of hams is our Charles Henry Gray "party ham". Sliced across the top "party style" and seasoned with the secret family recipe. Just heat and serve.
And the Jordan's Virginia Ham - Curing, smoking, and aging is the same as the Genuine Smithfield Ham - the difference is that after brown sugar is added the ham is baked well-sauced with wine glaze.
Smithfield & Williamsburg Premium Country Hams - A milder flavor, short cut, hickory smoked ham that should also be sliced very thin. This too is dry salt-cured, but with less salt content because the curing process is shortened and aged to a minimum of three to six months.
Smithfield Lean Generation Pork - Designed for the health-conscious consumer, Smithfield Lean Generation is up to 97% fat free. In fact, several items carry the American Heart Association HeartCheck Certification.
Smithfield Premium Pork - These smoked hams are the most tender, with the mildest flavor, and much lower in salt than the dry-cured country style hams.